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PELAGICUS: Jurnal IPTEK Terapan Perikanan dan Kelautan
Published by Politeknik Kelautan dan Perikanan Karawang
ISSN : 27159620     EISSN : 27209512     DOI : http://dx.doi.org/10.15578/plgc
Core Subject : Agriculture, Social,
Agriculture, Biological Sciences & Forestry Environmental Science
PELAGICUS merupakan jurnal ilmiah yang menyajikan hasil inovasi, teknologi dan kajian penelitian terapan di bidang perikanan dan kelautan perairan tropis.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Perairan
Articles 77 Documents
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Influence of Oceanographic Parameters on The Results of The Catch of Squid (Loligo sp.) in The Java Sea (WPP-RI 712) Fahrezy, Muhammad Alief Rizky; Perangin-angin, Robet; Istrianto, Kadi; Soepardi, Soegiono
PELAGICUS Volume 5 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i1.14057

Abstract

Information on oceanographic conditions is an important aspect to pay attention to because it is closely related to the existence of abundant squid resources. Most types of squid make seasonal migrations in response to changes in temperature. Squids will look for a place to attach their eggs under certain oceanographic conditions, such as the right salinity and water depth. Data collection was carried out primarily in the field using a 5 in 1 salinometer and secondarily using the AQUA MODIS satellite. Sea surface temperatures observed from the end of March to the beginning of May experienced a slow increase in temperature from day to day. Regarding water salinity, the data obtained is that the further out to sea, the greater the salinity tends to be. In chlorophyll a, there was a significant increase in March with the highest distribution. The influence of the measured oceanographic parameters on the number of squid catches, after chlorophyll-a cross-correlation was carried out, was 36.5% or a fairly strong correlation and the other 63.5% was estimated to influence other factors in the form of light, bulla, water depth, and current strength, as well as the crew's skills in operating fishing gear.
The Effect of Different Processing Techniques of Beefsteak with Eel (Monopterus Albus) Raw Materials Adi, Catur Pramono; Panjaitan, Pola S.T.; Marleni, Novita Rizki; Soeprijadi, Liliek
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14066

Abstract

One of the techniques commonly used to produce beefsteak is high temperature processing techniques. Research purposes; making eel steaks with different concentrations of eel meat, knowing the effect of processing techniques by grilling and steaming on eel steaks, testing the sensory quality, chemical quality and microbiological quality of eel steaks. The selection of eel raw materials is intended to utilize eel which contains high nutritional value and to increase its added value. The results of the research show that the organoleptic test results for fresh eel are so that the raw material can be said to be suitable. The results of the hedonic test for the highest appearance were sample C with a value of 6.81; The highest aroma value in sample C was 6.71; the highest taste score is D with a score of 6.76; and the texture got the highest score in sample C with a score of 6.71. It can be seen that sample C has a superior value in the hedonic test. The highest protein chemical test results were in sample C at 11.85%, the highest fat content in sample C was 3.33%, the lowest ash content in sample A was 2.39%, and the highest water content in sample A was 60.76%. It can be seen that the chemical tests that have sufficient nutritional value are samples C and A. Meanwhile, vitamin A has a good value for the steaming processing technique, namely 0.38.
Production of Instant Noodles with The Addition of Catfish Bone (Pangasius sp.) Panjaitan, Pola S.T.; Tanjung, Anasri; Sopha, Detia
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.12724

Abstract

Processing of catfish in general will produce by-products, mostly heads, viscera, skin, spines, and bones. This study aimed to determine the preference level after the addition of catfish bones (Pangasius sp.) to instant noodles by using a hedonic test and to determine the chemical quality of instant noodles with the addition of catfish bones (Pangasius sp) such as water content, protein content, and calcium The process of making instant noodles was carried out with four treatments of fish bones addition as follows 7%, 10%, and 13%. The processing steps of making instant noodles with the addition of catfish bones begin with receiving raw materials, washing the bones, steaming the bones, smoothing the bones, mixing the dough with the addition of catfish bone, grinding, molding, steaming, slicing and frying. The results of the chemical quality test for water content met Indonesian National Standards SNI 3551-2012 concerning "Instant Noodles" for F1 of 7.52%. The protein content in the F1, F2, and F3 formulations complied with the Indonesian National Standards SNI 3551-2012, and the calcium levels in the catfish bone instant noodles (Pangasius sp.) were able to meet the calcium levels in the F1 356.78, F2 416.81 and F3 565.03. The best formulation of instant noodles with the addition of catfish bones (Pangasius sp.) was obtained in the F3 formulation (13%).
Eggs Hatching of Betta Fish (Betta splendens) with The Addition of Ketapang Leaves (Terminalia cattapa Linn) at UPR Mitra Mina Sejahtera Indralaya, Ogan Ilir District Azhari, Muhammad; Syaifudin, Mochamad; Yonarta, Danang
PELAGICUS Volume 4 Nomor 3 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i3.13153

Abstract

The limited number of fish seeds is still an obstacle in betta fish cultivation activities due to the low percentage of hatching and high mortality of larvae. This research aims to increase the percentage of egg hatching and survival of betta fish by stimulating ketapang leaves. This research was carried out in a controlled area at UPR Mitra Mina Sejahtera located in Griya Sejahtera Indralaya Housing, Ogan Ilir Regency from June to July 2022. The addition of ketapang leaves as much as 2 g per L (P2) can increase the hatching percentage at 96.97% and betta fish larval survival rate to 87.92%. The water quality obtained from this research is the temperature of P1 ranges from 26.4-27.3°C, P2 ranges from 26.7-27.2, control ranges from 26.5-27.1°C, pH P1 ranges from 6.5-6.9, P2 ranges from 6.5-6.7 and control ranges from 6.9-7.2 and dissolved oxygen P1 ranges from 1.03-1.09 mg per L, P2 ranges from 1.00-1.05 mg per L and control ranged from 1.04-1.10 mg per L.
Analysis of The Integrity of Attitudes, Behavior, Openness and Honesty of Captured Fisheries Enterprises for The Conservation of Fish and Marine Resources Noordin, Rumaizah Mohd; Istiqomah, Titis; Ferdian, Muh. Agus; Farida, Siti
PELAGICUS Volume 5 Nomor 1 Tahun 2024
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i1.14060

Abstract

Integrity of attitude, behavior, openness and honesty are important things that capture fisheries business actors must have. Deviations in integrity are allegedly equivalent to criminal acts of corruption because they have the potential to cause very large losses to the state, which are difficult to detect and the value of the losses. In addition, failure to fulfill integrity has a huge potential for loss of sustainability of fisheries resources in the long term, and is difficult to recover. The research aims to examine the relationship between the integrity of capture fisheries business actors and efforts to preserve fish and marine resources. Descriptive research using a literature study approach combined with a limited discussion process with aquatic resource management experts in order tomaintain the sustainability of fish population dynamics due to capture fisheries exploration. The research results show that the integrity component which concerns attitudes, behavior, openness and honesty of capture fisheries business actors is an absolute thing that must be implemented and developed. Potential state losses worth billions of rupiah accompanied by massive damage to marine resources can be avoided if capture fisheries business actors carry out exploration properly and report their activities honestly and openly to the competent government authorities as a control over resource sustainability.
Implementation of Occupational Safety and Health Aspects Aboard Purse Seiner Asva, Achmadil Razaq; Perangin-angin, Robet; Harisjon, Harisjon
PELAGICUS Volume 4 Nomor 2 Tahun 2023
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v4i2.14056

Abstract

Fishing technically represents one of the activities at sea that is classified as having a higher risk or level of danger than other work on land. According to the Minister of Manpower Regulation Number 26 of 2014, every company must implement occupational safety and health standards starting from the management, employers, and all workers as a unit in a company, so that indirectly companies are required to be able to provide an understanding of occupational safety and health competencies. , to improve the work safety system. This research aims to determine the implementation of occupational safety and health aspects on the Purse Seine Ship. Aspects of occupational safety on purse seine vessels, consisting of firstly the application of occupational safety and health aspects when operating fishing gear, which are still not implemented well, and secondly the application of occupational safety and health aspects when handling catches, which are not yet complete and do not comply with established standards. has been established. Referring to the International Convention for the Safety of Life at Sea (SOLAS), 1974, the completeness of work safety equipment on purse seine ships still does not meet the specified equipment standards. For this reason, the Government must play a role in ensuring the implementation of work safety standards on fishing vessels, especially purse seine vessels.
Compliance Evaluation of The GMP and SSOP Implementation of Frozen Tuna Loin Processing in PT. XYZ, Bitung Hariyoto, Fitroh Dwi; Ticoalu, Fidel; Yudana, IGP Gede Rumayasa; Maringka, Gabriela Stela
PELAGICUS Volume 5 Nomor 2 Tahun 2024 (Article in progress)
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/plgc.v5i2.14989

Abstract

The implementation of basic feasibility programs such as Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP) must be carried out properly to maintain and ensure the feasibility and food safety of processed fishery products in the fisheries industry sector as one of the main components of the Indonesian economy. Bitung City as the center of fisheries industry in Indonesia has a variety of Fish Processing Units (UPI) that produce various processed products, such as frozen tuna loin as a primer commodity. This research, which was conducted from February to May 2023 through direct observation of the implementation of GMP and SSOP, aims to assess the suitability of GMP and SSOP implementation in the frozen tuna loin production process. Qualitative, quantitative, and descriptive comparative analysis were conducted based on the Regulation number 75/M-IND/PER/7/2010 from the Minister of Industry for the analysis of GMP implementation and the Regulation number PER.19/MEN/2010 from the Minister of Marine and Fisheries Affairs on SSOP conformity. The results obtained during the study showed that the percentage of GMP implementation conformity was 83% of the 200 items assessed. Meanwhile, of the 28 SSOP items that have been applied to frozen tuna loin processing, the suitability of the application reached 78.57% and is running well, although there are some minor errors. Compliance evaluation needs to be carried out in the form of improvements to 34 non-conformities in GMP and 6 improvements in SSOP implementation to improve the safety of frozen tuna loin products.

Page 8 of 8 | Total Record : 77

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